Rice Krispie Bars

1 pkg large marshmallows
1/2 c. unsalted butter
1 t. coarse sea salt
8 cups Rice Krispies cereal
Butter - (or coat with non-stick spray) 9x13 inch pan.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt. Pour cereal in large bowl and pour marshmallow ingredients over the Rice Krispies and stir until combined. Quickly spread into prepared pan. I use a meat tenderizer with a large flat surface that has been sprayed with Pam to press the mixture down into the pan.

Let cool, cut into squares and get ready to make new friends.

When I taught Home Economics a student challenged me to see who could make the best Rice Krispie bars and she won! She said she made them often for her father. This recipe is her’s except she melted the butter in the microwave and I changed it to browning the butter on the stove. I think I win now! Print this post